CN1094727C - Chewing gum products containing perillartine and method of making same - Google Patents

Abstract

About 50-5,000ppm perilla sugar is added to the chewing gum to enhance the sweetness of the chewing gum and prolong the persistence of the sweetness. Perilla sugar also surprisingly provides oral trigeminal effects such as tingling, numbness, mouth cling, and cool/warm sensations that last throughout mastication.

Description

Chewing gum product containing perilla sugar and production method thereof

field of invention

The present invention relates generally to a chewing gum preparation, and in particular, the present invention relates to a chewing gum preparation using perilla sugar to enhance and prolong sweetness and provide improved organoleptic benefits. The present invention also relates to a process for the preparation of such chewing gums with enhanced and prolonged sweetness and improved organoleptic benefits.

Background of the invention

Chewing gum compositions generally comprise a gum base, flavors, fillers and sweeteners, and other optional ingredients such as softeners and color enhancers. Bulking agents and sweeteners typically include sugar, glucose syrup, and high-intensity sweeteners. High-intensity sweeteners are often combined with sugar-free sweeteners. Sweeteners are usually released from chewing gum preparations very quickly. Chewing gum products tend to lose their sweetness in a short period of time due to the earlier release of the sweetener. A need therefore exists for a method of improving and maintaining the sweetness characteristics of chewing gum products.

Perilla sugar was found to be an aldoxime sweetener naturally present in the Deone oil of the perilla genus namkemonsis. It is 2000 times sweeter than sucrose. The main component of perilla seed oil is perillaldehyde. Perillose is the anti-aldoxime of this aldehyde, which can be synthesized by the reaction of perillaldehyde and hydroxylamine. Perilla sugar was first isolated and identified in 1920 and can now be synthesized from 1,8-terpene. Although it is permitted in Japan as a sweetener for tobacco, other commercial applications are limited due to its bitter, menthol-licorice taste and its very low water solubility.

To enhance its water solubility and reduce its bitterness while maintaining its high sweetness properties, analogues of perilla sugar were developed. One such analogue is SRI Oxime V, a low molecular weight aldoxime 450 times sweeter than sucrose. This sweetener is heat stable in baked goods and sufficiently acid stable for use in soft drinks. Another analogue is 8,9-epoxyperillose disclosed in US Patent 3,699,132. The ingredient is relatively water soluble and has little or no bitter aftertaste. JP Patent Publication No. 1992-173056 discloses a chewing gum for preventing bad breath and/or tooth decay. Among the ingredients used to prevent bad breath include substances extracted from one or several types of perilla plants such as rosemary or sage. Most other publications on perilla sugar demonstrate its use in oral compositions such as toothpastes, mouthwashes, dentifrices or dentifrices to reduce dental caries or plaque or to provide other dental care benefits.

Brief description of the invention

The present inventors have now found that when perilla sugar is used in chewing gum, the sweetness and sweetness lingering of the chewing gum are improved. An advantage of using perilla sugar in chewing gum over other commonly used sweeteners in chewing gum is that perilla sugar is released very slowly with the flavoring, thereby providing a chewing gum with a longer lasting sweetness. The use of perilla sugar in the gum not only improves sweetness and sweetness persistence, but also unexpectedly provides a unique trigeminal mouthfeel that lasts throughout the chew.

Accordingly, the present invention relates to a method of enhancing and maintaining the sweetness of a chewing gum product and improving the sensory benefits of a chewing gum product by adding perilla sugar to a chewing gum composition. The present invention also relates to chewing gum preparations containing perilla sugar.

In a first embodiment, the present invention is a chewing gum product having extended sweetness lingering and improved sensory benefits, the product comprising about 5 to about 95% by weight of gum base, about 5 to about 95% by weight of filler and sweetener. Flavoring agent, about 0.1 to about 15% by weight flavoring agent, and about 0.005 to about 0.5% by weight perilla sugar.

In a second embodiment, the present invention is a method of making a chewing gum product having extended sweetness persistence and improved sensory benefits, the method comprising making a gum base comprising about 5 to about 95% by weight, and a sweetener, about 0.1 to about 15% by weight of a flavoring agent, and about 0.005 to about 0.5% by weight of perilla sugar is added to the chewing gum composition.

According to the present invention, perilla sugar is added to the chewing gum product to enhance the sweetness of the chewing gum and prolong the persistence of the sweetness of the chewing gum. The unexpected effect is that perilla sugar also provides improved and longer lasting sensory benefits. These sensory benefits are due to stimulation of the trigeminal nerve and are not limited to include tingling, numbness, mouth stickiness, and cool/warm sensations. Trigeminal action also enhances the flavor of the chewing gum. These characteristics are very useful in imparting a longer lasting fragrance to products designed to provide breath freshening or products designed to provide dental benefits.

The foregoing and other features and advantages of the present invention will become apparent from the following detailed description of preferred embodiments of the present invention, taken in conjunction with the examples and accompanying drawings.

Brief description of the drawings

Figure 1 shows a comparison of the effect on the trigeminal nerve between chewing gum containing perilla sugar and chewing gum without perilla sugar according to the present invention.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS OF THE INVENTION

In the present invention, the term "chewing gum" also includes bubble gum and the like. All percentages are by weight unless otherwise indicated.

The present inventors have now found that when perilla sugar is added to flavorings and used in chewing gum, particularly mint flavored gum, the gum not only has an enhanced and longer lasting sweetness, but also a specific sweetness that lasts throughout the chewing period. Oral sensation of the trigeminal nerve. The trigeminal effect occurs when certain chemical irritants stimulate the nerve endings of the trigeminal nerve, causing sensations in the eyes, nose, and mucous membranes of the mouth. Trigeminal effects refer not to flavors such as sweet, sour, or stinky, but to physical mouth sensations, such as the coolness of menthol or the heat of cinnamon or chili.

The trigeminal effects caused by the inclusion of perilla sugar in chewing gum can be described as tingling, numbness, stickiness in the mouth, and cooling/warming sensations. The trigeminal effect also imparts enhanced aroma to the chewing gum product. Analysis of chewing gum containing perilla sugar showed that the perilla sugar was released with the flavoring and that most of the perilla sugar (about 90%) remained in the gum after 20 minutes of chewing. After chewing for 40 minutes, about 80% of perilla sugar remained in the gum. Therefore, the unique organoleptic properties obtained from perilla sugar were present throughout the chewing period.

According to the present invention, the sweetness of the chewing gum composition is enhanced by the addition of perilla sugar, generally in the range of about 50 ppm to about 5,000 ppm, more preferably in the range of about 100 ppm to about 2,000 ppm, most preferably in the range of about 250 ppm to about 1,000 ppm . It is believed that analogs of perilla sugar may also be used in the present invention, and some analogs are expected to achieve the same trigeminal effects. However, since the analogs are more soluble in water, it would be expected that the trigeminal effects provided by them would not remain in the gum throughout mastication.

Perilla sugar is a white crystalline powder with a molecular weight of 165.2 and is also known as 4-isopropenyl-1-cyclohexene-1-carbaldehyde alpha-trans oxime. Perilla sugar is available from Sigma Chemical Company, St. Louis, Missouri. Perilla sugar can be added directly to the chewing gum in its powder form, or the powder can be first dissolved in a solvent, preferably a flavoring agent or flavoring oil.

A typical chewing gum generally includes a water-soluble filler portion, a water-insoluble chewing gum base portion, and one or more flavoring agents. The water-soluble part escapes through the chewing process. The gum base portion remains in the mouth throughout the chew.

Water-insoluble gum bases generally include elastomers, elastic plasticizers (resins), fats, oils, waxes, softeners and inorganic fillers. Elastomers may include polyisobutylene, isobutylene-isoprene copolymers, styrene butadiene copolymers, and natural latexes such as chicle. Resins may include polyvinyl acetate and terpene resins. Low molecular weight polyvinyl acetate resins are preferred. Fats and oils may include animal fats such as lard and beef tallow; vegetable oils such as soybean oil and cottonseed oil, hydrogenated or partially hydrogenated vegetable oils, and cocoa butter. Commonly used waxes include petroleum waxes such as paraffin wax and microcrystalline wax; natural waxes such as beeswax, candelilla wax, carnauba wax and polyethylene wax.

The gum base generally also includes filler ingredients such as calcium carbonate, magnesium carbonate, talc, dicalcium phosphate, etc.; softeners such as glyceryl monostearate and glyceryl triacetate; optional ingredients such as antioxidants, color enhancers and emulsifiers. The gum base comprises about 5-95% by weight of the chewing gum composition, more typically about 10-50% by weight of the chewing gum, and most typically about 20-30% by weight of the chewing gum.

The water soluble portion of the chewing gum can include softeners, bulk sweeteners, high intensity sweeteners, flavoring agents, and combinations thereof. Softeners are added to chewing gum to optimize the chewing properties of the gum base and the mouthfeel of the gum. Softeners are also known as tougheners or plasticizers and typically comprise about 0.5-15% by weight of the chewing gum. Emollients may include glycerin, lecithin, and combinations thereof. Aqueous solutions of sweeteners such as those comprising sorbitol, hydrogenated starch hydrolysates, corn syrup, and combinations thereof may also be used as softeners and binders for chewing gum.

Bulking sweeteners comprise about 5-95% by weight of the chewing gum, more typically about 20-80% by weight, and most commonly about 30-60% by weight of the chewing gum. Bulk sweeteners can include sugar and sugar-free sweeteners and combinations thereof. Sugar-type sweeteners may include sugar-containing ingredients including, but not limited to, sucrose, dextrose, maltose, dextrin, dried invert sugar, fructose, levulose, galactose, corn syrup solids, glucose syrup, and the like, which may be used alone Or use them in combination. Sugar-free sweeteners include ingredients that have sweetening properties but lack commonly known sugars. Sugar-free sweeteners include but are not limited to sugar alcohols such as sorbitol, mannitol, xylitol, hydrogenated starch hydrolyzate, maltitol, etc., which can be used alone or in combination.

High-intensity sweeteners may also be present, and are often used with sugar-free sweeteners. When used, high intensity sweeteners generally comprise about 0.001-5% by weight of the chewing gum, preferably about 0.01-1% by weight of the chewing gum. Generally, high-intensity sweeteners are at least 20 times sweeter than sucrose. Can include but not limited to sucralose, aspartame, acesulfame salt (sweetener), thiamin, saccharin and its salt, cyclamic acid and its salt, glycyrrhizin, Hydrochalcone, African Arrowthin, Monalin, etc., they can be used alone or in combination.

Sugar and/or sugarless sweeteners may be combined in the chewing gum. Sweeteners also function as all or part of the water-soluble bulking agent in chewing gum. In addition, softeners can provide additional sweetness, for example when aqueous sugar or sugar alcohol solutions are used in chewing gum compositions. According to the present invention, perilla sugar can be used in all types of sugar-type or sugar-free chewing gums.

Flavors are typically present in the chewing gum in an amount of about 0.1-15% by weight, preferably about 0.2-5% by weight of the chewing gum, most preferably about 0.5-3% by weight of the chewing gum. Flavoring agents may include essential oils, synthetic flavoring agents, or mixtures thereof, including but not limited to oils derived from plants and fruits such as citrus oils, fruit essences, peppermint oils, spearmint oils, other peppermint oils, clove oil, oil of wintergreen, Cinnamon oil, anise oil, etc. Artificial flavors and flavoring ingredients can also be used in the flavoring ingredients of the present invention. Natural and artificial flavors can be combined in any organoleptically acceptable manner.

Perilla sugar can be used with various flavorings such as spearmint, peppermint, fruit, cinnamon and eucalyptus oil. Perilla sugar is preferably used with mint flavoring, more preferably peppermint. In a preferred embodiment, perilla sugar and flavoring are premixed prior to addition to the chewing gum composition comprising gum base and filler and sweetener.

Optional ingredients such as color enhancers, emulsifiers, medicinal agents and other flavoring agents may also be included in the chewing gum.

It will be apparent to those skilled in the art that many changes and modifications can be made from the above-described embodiments of the present invention. The following examples do not limit the invention but serve only to illustrate preferred embodiments.

Example 1-3

Prepare the gum recipe shown below by pre-mixing the perilla sugar and peppermint, then adding the perilla sugar/flavor mixture to the remaining ingredients.

Ingredients Comparative Example A Example 1 Example 2 Example 3

Gum base 19.65 19.65 19.65 19.65

Sugar 54.55 54.525 54.50 54.45

Syrup - 45.5Be 13.33 13.33 13.33 13.33 Dextrose Monohydrate 9.90 9.90 9.90 9.90

Glycerin 1.42 1.42 1.42 1.42

Lecithin 0.25 0.25 0.25 0.25 Peppermint Flavoring 0.90 0.90 0.90 0.90

Perilla sugar -- 0.025 0.05 0.10

Total 100.00% 100.00% 100.00% 100.00%

Example 1 (250 ppm perillose) and Example 2 (500 ppm) were evaluated by a qualitative analysis panel consisting of five trained evaluators and compared with Comparative Example A. The samples are presented in an order unknown in advance. Get the following features:

1. Comparing Example 1 with Comparative Example A: Example 1 has a slightly artificial sweet taste, and is more bitter than Example A. Example 1 also had a slightly warm or numbing mouthfeel.

2. Example 2 compared to Comparative Example A: Example 2 is sweeter than Example A and has a higher amount of artificial sweetness. Example 2 also had tingling and numbness.

Inventive Example 3 was evaluated by a time-intensity quantitative panel of eight trained evaluators and compared with Comparative Example A. The evaluators were asked every 30 seconds to 20 minutes of chewing time regarding the intensity of the bitterness, flavor, cooling sensation and trigeminal effect of the two examples. The results showed that the flavor, coolness and bitterness of Example 3 were high throughout the chewing period, but not to the extent of statistical significance. Example 3 also had higher sweetness throughout the chew compared to Example A, and statistically significant higher sweetness (95% confidence level) at the 4 and 8 minute intervals. In addition, as shown in Table 1 below and Figure 1, the trigeminal effect of Example 3 has a higher statistical significance throughout the mastication period, wherein Figure 1 graphically compares the intensity of the trigeminal effect of Example 3 and Example A, The comparison is on a scale of 1-9, with 9 indicating "very strong effect" and 1 indicating "minimal effect". Trigeminal effects are described as tingling, numbness, mouth clinging, and cooling and warming sensations.

Table 1 shows the mean values of the trigeminal effects of Example 3 and Example A at various time intervals during the 20 minute chew. Table 1 also shows the confidence levels given by the eight raters for the mean value of the trigeminal effect. Confidence indicates a statistically significant difference between Example 3 of the invention and Comparative Example A.

Table 1 The effect of embodiment A The effect of embodiment 3 Confidence 30 seconds 2.0000 3.2500 95% 1 minute 2.3125 4.1250 99% 4 minutes 1.9375 4.6250 99% 8 minutes 1.9375 3.5000 95% 12 minutes 1.8750 3.1875 95% 14 minutes 1.7500 3.5625 95% 16 minutes 1.6250 3.3750 95% 18 minutes 1.5625 2.8750 95% 20 minutes 1.7500 3.0000 95%

From the foregoing, it can be concluded that the addition of perilla sugar to the chewing gum composition has a significant improvement in the sweetness and sweetness persistence of the chewing gum. In addition, the addition of perilla sugar to chewing gum preparations produced an unexpected and unique trigeminal mouthfeel.

It should be understood that the methods and compositions of the present invention can be incorporated into various forms of embodiments, only a few of which have been illustrated and described above. The present invention may include other forms of embodiments without departing from the essence or essential characteristics of the invention. It should be understood that the addition of other ingredients, processing steps, raw materials and components not covered by the present invention will have an adverse effect on the present invention. The preferred embodiments of the present invention therefore exclude ingredients, processing steps, raw materials or components other than those contained or used in the present invention as described above. However, the described embodiments should be considered in their entirety as illustrating rather than limiting the scope of the invention, which is defined by the claims rather than the foregoing. All changes within the equivalent meaning and scope of the claims belong to the protection scope of the present invention.

Claims (13)

1. A chewing gum product comprising a) 5-95 wt% gum base, b) 5-95 wt% fillers and sweeteners, c) 0.1-15% by weight flavoring agent, and d) 0.005-0.5wt% perilla sugar; Wherein the sum of the percentages of each component is 100%. 2. The chewing gum product of claim 1, wherein the bulking and sweetening agents comprise sugar and glucose syrup. 3. The chewing gum product of claim 1, wherein the flavoring agent is mint flavoring agent. 4. The chewing gum product of claim 3, wherein the mint flavor is peppermint. 5. The chewing gum product of claim 1, wherein said perilla sugar accounts for 0.01-0.2% of the total weight of the chewing gum product. 6. The chewing gum product of claim 1, wherein said perilla sugar accounts for 0.025-0.1% of the total weight of the chewing gum product. 7. The chewing gum product of claim 1, wherein the chewing gum product is a sugar-free type of chewing gum. 8. The chewing gum product of claim 7, wherein the flavoring agent is mint flavoring agent. 9. The chewing gum product of claim 8, wherein the mint flavor is peppermint. 10. The chewing gum product according to claim 9, wherein said perilla sugar accounts for 0.01-0.2% of the total weight of the chewing gum product. 11. The chewing gum product of claim 9, wherein said perilla sugar accounts for 0.025-0.1% of the total weight of the chewing gum product. 12. A preparation method for chewing gum products, the method comprising the following steps: a) making a chewing gum composition containing 5-95% by weight of gum base, 5-95% by weight of fillers and sweeteners, 0.1-15% by weight of flavoring agents, and b) adding 0.005-0.5 wt% perilla sugar to the chewing gum composition; Wherein the sum of the percentages of each component is 100%. 13. A method for preparing chewing gum products, the method comprising the following steps: a) 0.005-0.5wt% perilla sugar is first mixed with 0.1-15wt% flavoring agent, b) mixing 5-95wt% gum base with 5-95wt% filler and sweetener, c) then adding the perilla sugar/flavor mixture obtained in a) to the gum base/filler and sweetener mixture obtained in b) to form a chewing gum composition; Wherein the sum of the percentages of each component is 100%.